Easy Fruit Cake Recipe
????Easy Fruit Cake, a traditional BritishRecipe.
#cake #fruitcake #afternoontea
INGREDIENTS :
Butter -225g
Brown sugar - 150g
Eggs - 2
Plain flour - 250g
Baking powder - 2tsp
Salt - 1/2tsp
Candied fruit - 300g
Milk - 4tbsp
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Light Fruit Cake - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making LIGHT FRUIT CAKE, this recipe is a traditional Newfoundland and Labrador recipe and made mostly at Christmas time and Weddings.
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#homemaderecipe #cake #christmas
Ingredients:
¾ Cup butter or margarine
¾ Cup sugar or less
3 Eggs
1 Tsp almond extract
3 Cups All-propose flour, keeping ¼ cup for cherries.
1½ Tsp baking powder
½ Tsp sea salt
1 Cup evaporated milk ( room temp )
½ Cup chopped almonds
1 Cup raisins
1 Cup Halved Glacé cherries chopped ( roll in ¼ cup flour before adding to mixture )
Method:
- Cream together butter and sugar.
- Separate eggs in two bowls, beat the yolks until thick in one bowl and whip the whites until stiff in another bowl, add to creamed mixture and fold together.
- Mix in almond extract.
- Then sift flour, baking powder and sea salt to creamed mixture.
- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
Fold chopped cherries, raisins that have been rolled in flour to your mixture, add chopped almonds.
“ Grease one springform pan or bundt pan.”
Bake in a 350°F pre-heated oven for one hour depending on your oven, always check the middle of your cake first with a knife before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again.
Don't over bake your cake ,this will make your cake dry.
Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
Icing with a white boiled icing, see recipe below.
BOILED ICING
2 CUPS icing:
1 CUP MILK
4 TSBP FLOUR
1 CUP WHITE SUGAR
½ CUP BUTTER OR MARGARINE
1 TSP VANILLA or Flavour of choice
1 TSP CORN SYRUP
METHOD:
In a medium saucepan add milk, sugar and flour, start to boil on a medium heat stirring continuously.
After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture.
Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally.
In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, until all combined and light and fluffy.
Add corn syrup continue mixing until combined and put the bowl of boiled icing in the fridge until ready to use it.
Bonita’s Tips:
1. Having the sugar paste cold is important, this will help make the icing creamy and fluffy.
2. Using butter is good but you can replace with margarine.
3. If longer storage you can put the leftover boiled icing in a mason jar with lid up to a week.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
FRUIT CAKE - How to make FRUITCAKE Recipe
A Christmas cake that dates back to ancient Rome!! Deronda demonstrates how to make this modern America FRUIT CAKE... loaded with an assortment of dried fruits, nuts and a splash of brandy!! Don't pass up the Holidays without it!! Recipe below by clicking on show more...
FESTIVE HOLIDAY FRUIT CAKE
1 1/2 cups (12 oz.) Sunripe Fruit Cake Mix
1 1/2 cups (12 oz.) Candied Pineapple Wedges
8 oz. Candied Red Cherries
8 oz. Candied Green Cherries
1 cup dried apples, coarsely chopped
1 cup pitted dates, coarsely chopped
1 1/2 - 2 cups dark raisins or currants
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1 3/4 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups packed light brown sugar
1/2 cup butter, softened
5 eggs
2 tablespoons dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup bourbon or rum
1. In a large bowl add all dried fruits & nuts. Pour bourbon or rum over fruit and nuts. Toss. Let stand 2 to 3 hours, stirring occasionally.
2. Measure remaining ingredients into large mixing bowl. beat at medium speed until blended; beat at high speed 3 minutes, scraping bowl occasionally.
3. Stir fruit mixture into batter.
4. Spread fruitcake batter evenly in a very well greased and floured 12-cup fluted or angel cake pan, or 2 loaf pans. Press mixture firmly into pan(s).
5. Bake in a pre-heated 250 F. degree oven until toothpick inserted in center of cake comes out clean, 3 to 3 1/2 hours.
6. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely.
TIPS: Garish with whole cherries, pineapples and nuts. Store in an airtight container or wrap well plastic wrap and the tin foil.
ENJOY!!
#food #christmas #homemade #fruitcake #cake #recipe #video
Light Fruit Cake - Episode 290
Here is an unconventional non traditional fruit cake. It is one of my favorites. If you try this let me know what you think.
Check out Home Cooking's version here
2 1/2 cups cake flour [ king Arthur brand]
1 cup butter or two sticks
2 cups sugar
4 eggs
1 cup shandy sorrel/ red wine/ cherry brandy/sorrel juice
1 tbsp. vanilla
1/4 c raisins
1/4 cup cherries
1/4 tsp nutmeg
pinch of salt
1/4 c mixed peel
1/4 cup currants
1/4 c dark raisins
1 tsp cinnamon
3 tsp baking powder
How to make a Light Fruit Cake
Ingredients:
300g Unsalted Butter/Margarine Softened
250g Sugar
1 tsp Vanilla extract/essence
Pinch of salt(If using unsalted butter/margarine)
5 Eggs
380g Plain flour
4Tsp Baking Powder
150g Mixed Dried Fruits(Mix equal amounts of raisins, orange peels, red glacé cherries to make 150g)You can add more fruits if you like
There are many different varieties of fruit cake and one common thing in them is the inclusion of the dried fruits like the the raisins or candied fruits like glacé cherries, mixed orange and lemon peels, nuts and sometimes spices and optionally soaked in spirits for a longer shelf life and taste.
What I have here is a simple cake recipe with a soft crumble with the addition of the fruits. The amount of fruits is dependent on one's taste and preference.
If you don't have the fruits, you can still enjoy the cake plain or chocolate marbled.
Light Fruit Cake | Christmas Baking | @SpiceIslandCooking473
Hey SpiceFam. Welcome back to our Christmas series edition. In today's video, I will be showing you how i make a light fruit cake. Don't forget to like, comment and subscribe. We @SpiceIslandCooking473 would love to hear from you! Enjoy! Also, we have launched our new Merch Store. Check link below to check it out.
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#grenadiancooking #lightfruitcake #fruitcake